All-in-one Victoria sponge - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food All-in-one Victoria sponge By You Magazine - March 31, 2019 Sometimes the best things in life are simple, as this basic all-in-one Victoria sponge recipe proves. The light, airy sponge is filled with a sweet buttercream, contrasted with a tangy, fruity jam of your choice – it’s a classic for a reason. Chris Alack MAKES 1 X 20CM CAKE 225g unsalted butter, softened and diced, plus extra for the tin 225g golden caster sugar 4 medium eggs 225g self-raising flour 1 tsp baking powder 2 tbsp full-fat milk FOR THE BUTTERCREAM 125g unsalted butter, softened 125g icing sugar, sifted, plus extra for dusting 1/2 tsp vanilla extract FOR THE FILLING 100g seedless strawberry or raspberry jam 1. Preheat the oven to 190C/170C fan/gas 5. Butter a 20cm loose-bottom cake tin at least 7cm deep and line the base. Place all the cake ingredients in the bowl of a food processor with the metal blade attachment. Whiz on full power for 10 seconds. Do not overmix. Scrape down the sides of the bowl and process briefly on pulse for 10 seconds, until smooth. 2. Spoon the mixture into the cake tin, smoothing the surface, and bake for 50-55 minutes or until golden and a skewer inserted at the centre comes out clean. Run a knife around the edge and leave the cake to cool in the tin before removing it. 3. For the buttercream, whisk the butter in a medium bowl using an electric whisk for about 1 minute until very pale and fluffy, then gradually add the icing sugar and whisk for 1 minute longer before adding the vanilla extract. 4. Slice the cake horizontally with a bread knife. Spread the buttercream over the lower half. Work the jam until smooth and dollop over the cream. Sandwich with the top half and dust with icing sugar. Set aside in a cool place for a couple of hours for the buttercream to set. Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved